Ann Landers' Best-Ever Lemon Pie and Meringue

Source: Ann Landers' column

"I got it from a taxi driver in New York at least 20 years ago...Almost everyone
knows that you can buy pie shells that are nearly as good as
any that are made in your very own kitchen. Here's the recipe
again."

Pie: Mix sugar and cornstarch together in the top of a double boiler.
Add the two cups of water. Combine egg yolks with lemon juice
and beat until well mixed. Add to the rest of the sugar mixture.
Cook over boiling water until thick - about 25 minutes. This
does away with the starchy taste. Now add the lemon extract,
butter and vinegar, and stir thoroughly. Pour mixture into deep
9-inch pie shell, and let cool. Cover with meringue, and brown
in oven.

Never-Fail Meringue: Blend cornstarch and cold water in a saucepan. Add boiling water,
and cook, stirring until clear and thickened. Let stand until
COMPLETELY cold. With electric beater at high speed, beat egg
whites until foamy. Gradually add sugar, and beat until stiff
but not dry. Turn mixer to low speed; add salt and vanilla extract.
Gradually beat in cold cornstarch mixture. Turn mixer again
to high, and beat well. Spread meringue over cooled pie filling.
Bake at 350 degrees F for 10 minutes or until top is lightly
browned.